Canned river fish in a slow cooker pressure cooker

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. The fish should be chilled, fresh. We have river fish and I took: a pike perch carcass, pike steak and perch fillet. You can also use other river fish, such as carp or carp, but preferably varieties of fish with a minimum number of bones.

2. Step 2:

   

   Separate the fillets from the pike perch, remove the bones from the pike. Cut all kinds of fish into pieces about 3 cm thick.

3. Step 3:

   

   Put the fish in the bowl of the slow cooker, pour a glass of water. If you want the finished fish to turn out a beautiful golden color, use brewed tea of medium strength instead of water. Naturally without tea leaves.

4. Step 4:

   

   Add bay leaf and allspice. Add salt.

5. Step 5:

   

   Turn on the Extinguishing mode, the time is 1 hour. Then leave the bowl with the fish to infuse for another 1 hour in the slow cooker.

7. Step 6:

   

   Sterilize the jars in a convenient way (scald with boiling water, sterilize over steam or in the microwave), boil the lids. I recommend taking small cans to be enough for 1 meal.

8. Step 7:

   

   Put the fish in the jars.

9. Step 8:

   

   Pour the remaining broth all the way to the neck.

10. Step 9:

    

    Close or roll up the lids. Store such a blank in a cool place.

11. Step 10:

    

    Can be served as a cold appetizer or as a hot, preheated dish. Enjoy your meal!